APPENDIX 15 - European Commission · APPENDIX 15 Study on the ... purchasing behaviour of pork of...

APPENDIX 15

Study on the improved methods for animal-friendly production, in particular

on alternatives to the castration of pigs and on alternatives to the dehorning of cattle

D.1.3.1. Report of harmonized protocol for sensorial analysis and

D.1.3.2.Pre and post phase questionnaires for consumer tests

SP1: Alternatives to castration: To develop and promote

alternatives to the surgical castration of pigs

WP1.3: Demand and acceptance of consumers

Due date of deliverable: March 09

Actual submission date: March 09

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Table of contents:

1. Introduction ........................................................................................................................... 1

2. Detailed approach consumer research ................................................................................. 2

3. Sample survey of consumers ................................................................................................. 3

4. Animal/meat sampling .......................................................................................................... 4

5. Cooking protocol ................................................................................................................... 7

6. Appendixes ............................................................................................................................ 9

Appendix 1.: Pre‐test questionnaire ..................................................................................... 9

Appendix 2.: Sensory test .................................................................................................... 21

Appendix 3.: Kitchen session questionnaire ....................................................................... 23

Appendix 4.: Post test questionnaire .................................................................................. 25

Appendix 5.: Slaughterhouse protocol at IRTA ................................................................... 33

The EU boar taint study – Spring 2009

1. Introduction

The aim of this study was to gain insight into consumer acceptance of and attitude towards

castration and boar taint and the potential impact of this acceptance and attitude on the

purchasing behaviour of pork of the European consumer.

A controlled approach is chosen that resembles the real situation as good as possible.

Therefore attitudes without conditioning and after conditioning will be measured and meat

will be tested that is eaten in almost every country. Chosen is to use loin, directly after the ribs.

In order to get these insight consumers will be subjected to the following research approach:

• Pre‐test in which attitude will be measured towards castration

• Sensory test in which consumers are rating three types of meat: detection + (boar

meat with boar taint), detection – (boar meat without boar taint) and gilt meat

• A kitchen session in which detection + meat is cooked

• Post‐test in which the attitude towards castration is measured again.

All consumers have to do all steps in the research project.

As a result, the study will provide quantitative information on:

• the attitude of consumers towards boar taint before tasting it and after tasting it.

• a sensory evaluation of meat with and without boar taint in relation to:

□ the purchasing behaviour of European consumers with regard to pork;

□ the perception/attitude regarding two types of boar meat: detection+ and

detection–;

□ perceptions/attitudes towards castration;

□ purchasing and utilisation intentions in Europe.

The focus of the study is on obtaining useful information that can be applied in practice. The

results of the study should make it possible to determine the attitude of consumers towards

castration and boar taint and to what degree consumers accept boar taint and whether there

is any difference between consumer acceptance of pork from boars and gilts.

D131/D132 – 1

In paragraph 2 the detailed protocol for the consumer research is presented. In paragraph 3

the sample of consumers will be described. In paragraph 4 the sample of animals will be

described and in chapter 5 the cooking protocol will be described.

2. Detailed approach consumer research

All consumers will have to follow the total procedure from phase 1 to 4.

Phase 1: Pre‐test on attitudes towards boar taint (30 minutes)

In this phase consumers are asked to fill in a questionnaire with the following subjects:

• purchasing behaviour with regard to pork

• factors for purchasing

• acceptance of castration

• perception

• attitudes regarding meat quality

• life style

• socio‐demographic factors

The questionnaire of the pre‐test is presented in Appendix 1.

Phase 2: Sensory test in which meat with boar taint and without boar taint is submitted for

evaluation (30 minutes)

In this phase, blade pork chops loin of 3 types:

• boar meat detection+

• boar meat detection– and

• gilt meat

They are submitted and evaluated in terms in general, on taste, odour and mouth feeling.

The order of presentation will be randomised.

The consumers sit in a sensory perception area, each in his or her individual cabin, and are

given 3 different pieces of meat via a hatch, each of which they are asked to evaluate

separately. If it is not possible to do this in cabins, consumers have to be on separate tables,

and the testing has to be completely silent.

Appendix 2. Contains the list of questions they answer for each piece of meat.

D131/D132 – 2

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Phase 3: kitchen session during which detection+ meat is prepared (10 minutes)

The respondents are taken into a kitchen where detection+ is being prepared. Two samples of

two animals have to be prepared. They are not allowed to make any comments while they are

evaluating the odour of the meat and looking at it. They are then asked to return to their

individual cabins and complete a questionnaire in which the respondents are asked to give

their opinion regarding the meat that was being prepared and to explain what they would do if

they were at home preparing the same kind of meat (Appendix IV.III.).

Phase 4: Post‐questionnaire (20 minutes)

In this phase a part of the pre‐test questionnaire is done again (Appendix 4.), added with

opinion questions about castration, attitudes towards animal welfare and about boar taint in

meat and meat products.

Database

All results from phase 1 to 4 and the lab results on androstenone, skatole and indole results of

the meat have to be connected on respondent level. A data entry model will be presented in a

later stage.

3. Sample survey of consumers

For this study, a group of consumers is selected which is representative for the society in the

research country as a whole in order to enable practical extrapolation of the results.

Representativeness has to be reached on:

• age

• types of household

• gender

• buying location of the meat (supermarket/specialty shop/others)

• household income

• employment at household level

The aim has to be to realise a 50:50 ratio between men and women. However, as men are less

sensitive, in terms of their ability to detect the odour of boar taint, a slight overrepresentation

of women is considered acceptable. Although the percentage of men has tried to be equal at

least 25% of the overall sample.

D131/D132 – 3

The research has to be done in an urban and a more suburban environment, if possible. In

each environment at least 50 respondents have to be reached.

All of the respondents must eat pork at least once a month, have to be (partly) responsible for

cooking in their household and (partly) responsible for the groceries in their household.

The sample consisted of 130 consumers per country, who are subjected to a complete series of

tests as follows:

• pre‐test questionnaire;

• a sensory test;

• a kitchen session;

• post‐test questionnaire.

4. Animal/meat sampling

The boar meat used for the sensory investigation must come from farms where the male

animals are not castrated.

The meat must be from conventional crossing (genetics) in the test country. This means that if

possible local meat has to be used. This type of meat comes from animals in a weight category

which is in line with the weight of animals commonly slaughtered in [country of test], and

there are enough of these animals in stock that have not been castrated from a sufficient

number of farms. In case foreign meat is used, there has to be a good reason for doing so.

For the Italian market, with a self sufficiency of 59%, French meat is used since that is

commonly in the Italian fresh meat market. The typical Italian meat is mainly used for

processed products and the age of the males is much higher than would be normal for fresh

meat. In the UK Spanish meat is used.

In all other markets (Spain, France, the Netherlands and Germany) local meat is used.

As all the meat is commercially available, it can be bought from a slaughterhouse or be

controlled slaughtered. If meat from a slaughterhouse is used, at least the cutting procedure

has to be as described in Appendix 5. (Slaughterhouse protocol at IRTA). The selected animals

have a carcass weight and classification as common in the country for fresh meat.

In order to obtain sufficient statistical variation at supply side, at least 20 boars detection+, 20

boars detection– and 20 gilts have to be used in each country. This corresponded 1 roast of

meat per animal. The roast will be divided in slice which has a thickness of at least 0.5 cm. The

D131/D132 – 4

ALCASDE, 2009 D.1.3.1 & D.1.3.2

skin need to be taking off of the roast sample. A minimum of 0.5 cm of external fat needs to be

preserved on the slice of meat before cooking.

The meat has to be collected over a period of 2 to 4 weeks to ensure sufficient variation over

the various farms. The meat must come from at least 3 farms.

A normal loin is divided in two for the test, so that samples as shown result.

Method for selecting meat samples:

In the slaughterhouse, animals were carved up which met the requirements described above.

The remaining detection+ pieces are used for the kitchen session (phase 2).

For the study, meat was used from boars detection+, boars detection– and gilts. The boar

meat used for the sensory investigation must come from:

• farms where the animals are not castrated;

• animals which are representative of what is normally available in the supermarket, i.e.

within the usual weight class and quality available in retail outlets;

• as many farms as practically possible in order to ensure as much diversity as possible in

the supply.

D131/D132 – 5

Whether meat is detection + will be determined by testing neck fat samples. Whether meat is

detection + will be determined by testing concentration of androstenone and scatol level in

the fat samples. Human testing was proposed first, but could not be equalized between four

countries of origin.

The borders of detection + boar meat are:

a) Androstenone > 1 µg/g melted fat

b) Skatole > 0.2 µg/g melted fat

c) Androstenone > 0.5 µg/g melted fat and skatole > 0.15 µg/g melted fat

The borders of detection –boar meat are:

a) Androstenone < 0.5 µg/g melted fat and skatole < 0.15 µg/g melted fat

These borders will be checked with experts, by everybody.

Working procedure at the slaughterhouse

As soon as the animals are transported from the storage area to the carving area the

slaughterhouse hook number is noted and researchers present check whether the meat is of

the correct type.

No more than a single animal would be present in the carving area. For each slaughterhouse

hook number used, the UBN number and the earmark number are also checked. This is done

for the next carving day.

All of the meat carved out is labelled according to the following codes:

ORIGIN COUNTRY

DATE

ANIMAL

PART “A” OF THE LOIN

?

female+ boar taint +- boar taint -

D131/D132 – 6

ALCASDE, 2009 D.1.3.1 & D.1.3.2

The codes are built as follows:

• Country telephone code

• Date of slaughtering period

• Number of carcass

Neck

A fat sample is cut from the neck, and the samples are supplied to a laboratory at the end of

the carving period. These samples are used to determine the concentrations of androstenone,

indole and skatole in the meat.

Blade pork chops

• from each animal, a number of blade pork chops are carved out;

• all the blade pork chops have a similar thickness;

• per animal, the test pieces are separately packed in the deep freeze bags provided and

stickered with the code number described above;

• the researchers present will help with the packaging and sorting for distribution.

5. Cooking protocol

The meat is cooked to ensure food safety is guaranteed and the protocol is followed

professionally.

Oil: Maïs‐oil (oil with the less smell)

Cooking plate (with a straight surface) of: ± 180°C

Cut the meat pieces in two samples, which are of equal size.

Start cooking with “x” minutes on one side and “x” minutes on the other side. Change

regularly. The meat is ready as the inside temperature is at least 80°C.

The meat is salted after cooking with 1 gram salt per 200 gram meat.

D131/D132 – 7

The meat has to be presented on colour as indicated on this picture.

Test situation:

D131/D132 – 8

ALCASDE, 2009 D.1.3.1 & D.1.3.2

6. Appendixes

Appendix 1.: Pretest questionnaire

The information requested will be used exclusively for research and its confidentiality is guaranteed. Moreover, it is not necessary to identify yourself or give us information that you don’t need to do. Thank you in advance for your invaluable contribution to our investigation. Date: ___________________

1. Do you eat fresh pork meat at least once a month? Yes No

2. How many times a month do you eat fresh pork meat? ................times a month

3. Are you partially responsible for doing the shopping of fresh pork meat in your household? Yes No

4. Are you partially responsible for cooking in your household? Yes No

5. When you eat the fresh pork meat, do you eat it: With the fat without the fat

6. How many times a month do you eat the following pieces of fresh pork meat?

Pork meat types Times a month Pork meat types Times a

month

Pork Chops Sausage

Bacon (sliced) Pork loan

Minced Ribs

Dried cured ham Cooked ham

Other

7. Where do you buy your fresh pork meat? At the butcher At the supermarket

At the traditional market Others:

D131/D132 – 9

8. What aspects do you focus on when purchasing fresh pork meat? (Surround the number chosen)

Aspects (1- not important 9- very important)

I don’t know= Do not answer

Convenience 1 2 3 4 5 6 7 8 9

Brand 1 2 3 4 5 6 7 8 9

Animal welfare claims 1 2 3 4 5 6 7 8 9

Package type 1 2 3 4 5 6 7 8 9

Origin 1 2 3 4 5 6 7 8 9

Freshness 1 2 3 4 5 6 7 8 9

Shelf life 1 2 3 4 5 6 7 8 9

Odor 1 2 3 4 5 6 7 8 9

Color 1 2 3 4 5 6 7 8 9

Fat content 1 2 3 4 5 6 7 8 9

Price 1 2 3 4 5 6 7 8 9

Nutritional claims 1 2 3 4 5 6 7 8 9

Health 1 2 3 4 5 6 7 8 9

Free range 1 2 3 4 5 6 7 8 9

Others 1 2 3 4 5 6 7 8 9

9. In your opinion, how informed are you about animal welfare, especially in the production of pigs? (1- nothing informed; 9- very informed) / I don’t know= Do not answer

1 2 3 4 5 6 7 8 9

10. In general, do you believe that the level of animal welfare and protection of pigs within Country of research is:

(1- very poor; 9- very good) / I don’t know= Do not answer

1 2 3 4 6 7 8 9

11. Do you believe that more needs to be done by regulations to improve the level of welfare and protection of pigs within Country of research?

Yes, certainly Yes, probably

No, probably not No, certainly not

I don’t know

D131/D132 – 10

ALCASDE, 2009 D.1.3.1 & D.1.3.2

12. In your opinion, how important are the following aspects in considering animal welfare in pig production?

Animal Welfare Aspects (1- not important 9 very important)


Housing/ living conditions 1 2 3 4 5 6 7 8 9

Medical treatment 1 2 3 4 5 6 7 8 9

Clean environment 1 2 3 4 5 6 7 8 9

Healthy conditions 1 2 3 4 5 6 7 8 9

Natural living conditions 1 2 3 4 5 6 7 8 9

Less transportation 1 2 3 4 5 6 7 8 9

Do not castrate/ entire male 1 2 3 4 5 6 7 8 9

Slaughtering 1 2 3 4 5 6 7 8 9

Feed quality 1 2 3 4 5 6 7 8 9

Space 1 2 3 4 5 6 7 8 9

Outside access 1 2 3 4 5 6 7 8 9

13. Please indicate the degree to which you agree or disagree with each of the following statements about pig castration

Statements (1- Strongly disagree 9- Strongly agree)


Transportation conditions of male piglets could affect sensory quality of pig meat

I would like to see that meat from castrated pigs is labeled

High feed quality of male piglets improves sensory quality of pigmeat

It is acceptable that pig meat from non-castrated pigs is more expensive than the castrated one

Castration of male piglets is justified because it improves sensory quality of pig meat (taste and odor)

I think pig males should not be castrated, because I believe that we should not change the state of the animal

Castration of male pig is so painful that I think it shouldn’t be done

D131/D132 – 11

14. According to his opinion, what is the most important element when buying fresh pork meat? Indicate the degree of superiority of the most important element. In case of equality of elements mark "1 (AHP_2)

A1: Gender of the animal A2: Taste and odor

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

A1: Gender of the animal A3: Pig origin

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

A1: Gender of the animal A4: Price

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

A2: Taste and odor A3: Pig origin

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

A2: Taste and odor A4: Price

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

A3: Pig origin A4: Price

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

B1: Entire male (Non-castrated) B2: Castrated male with anesthesia

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

B1: Entire male (Non-castrated) B3: Castrated male without anesthesia

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

B1: Entire male (Non-castrated) B4: Female

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

B2: Castrated male with anesthesia B3: Castrated male without anesthesia

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

B2: Castrated male with anesthesia B4: Female

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

D131/D132 – 12

ALCASDE, 2009 D.1.3.1 & D.1.3.2

B3: Castrated male without anesthesia B4: Female

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

C1: Taste and odor is normal C2: Taste and odor could be unpleasant

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

D1: Pig origin is National D2: Pig origin is Imported

9 8 7 6 5 4 3 2 1 2 3 4 5 6 7 8 9

15. You'll find a series of cards. Can you tell me in each one, which is your favorite product? (to be randomized)

ELECTION # 10 Alternative “B” Alternative “A” Opt_out

Gender of the animal

Entire male

(non‐castrated)Female

NO CHOICE

Pig Origin National Imported

Price 7 €/kg 6 €/kg

Taste and Odor Normal

Could be

unpleasant

Supposing these options are the only ones available, which would you buy?

D131/D132 – 13

ELECTION # 12 Alternative “A” Alternative “B” Opt_out


NO CHOICE


Castrated male

with anesthesia

Castrated male

without

anesthesia


Could be

unpleasant

Pig Origin Imported National




NO CHOICE


Castrated male

with anesthesia

Entire male

(non‐castrated)


Could be

unpleasant



D131/D132 – 14

ALCASDE, 2009 D.1.3.1 & D.1.3.2


Taste and Odor

Could be

unpleasant Normal

NO CHOICE




Entire male

(non‐castrated)

Castrated male

with anesthesia




NO CHOICE


Could be

unpleasant


Entire male




D131/D132 – 15



Could be

unpleasant

NO CHOICE




Castrated male

without

anesthesia

Female




Castrated male

without

anesthesia

Castrated male

with anesthesia

NO CHOICE Price

7 €/kg 6 €/kg


Taste and Odor

Could be

unpleasant Normal


D131/D132 – 16

ALCASDE, 2009 D.1.3.1 & D.1.3.2



NO CHOICE


Could be

unpleasant


Castrated male

without

anesthesia

Female



16. Describe how difficult it was to choose between alternatives.

(1- Easy to choose;………….. 9- difficult to choose)

1 2 3 4 5 6 7 8 9

17. To which degree was you sure in choosing alternatives?

(1- I was totally unsure;………….. 9- I was totally sure)

1 2 3 4 5 6 7 8 9

Previous studies indicate that individuals in general respond to surveys differently from the way they act in real life. It is quite common to find that individuals say they are willing to pay higher prices than those that they are really willing to pay. We believe that this is due to the difficulty in calculating the exact impact of these higher expenses on the household economy. It is easy to be generous when in reality one does not need to pay more in the shop.

D131/D132 – 17

18. RESPECTING PIG WELFARE beyond the minimum standards implies higher costs for farmers. Taking into account that in Country of research the average price of pork loan is 7€/Kg, how much MORE you would be willing to pay for the pork meat with a label in which animal welfare is guaranteed? €/kg (Choose from the list below)

0 0.25 0.50 0.75 1 1.25 1.5 1.75 2 2.25 2.50 2.75 3

19. Please indicate the degree to which you agree or disagree with each of the following statements.

(1 Strongly disagree 9- Strongly agree)

1 2 3 4 5 6 7 8 9

I eat 5 or more daily servings of fruit and vegetables

I am a smoker

I control the salt quantity in my diet

I practice physical exercise at least one time a week

I try do not eat ready meal

I drink alcohol Yes No

I belong to an environmental association Yes No

I check my health status periodically Yes No

I read carefully products labels Yes No

20. Residence:........................

21. Have you lived in an rural environment Yes No

22. Birth year:……..

23. Gender: Male Female

24. How many members are there in your family (including yourself): …….. Members. ……. ≤ 5 years ……..6 - 18 years

……. 19 - 59 years ……..≥ 60 years

D131/D132 – 18

ALCASDE, 2009 D.1.3.1 & D.1.3.2

D131/D132 – 19

25. What is your educational level? Not completed primary studies

Primary studies

Secondary studies

University studies

26. What is your family income? Less than the average (less than 2.000 € per month)

Average (between 2.000 and 2.500 € per month)

More than average (more than 2.500€ per month)

27. Occupation: ……………………………

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Appendix 2.: Sensory test

9‐point scale, without a 5

1 How delicious do you find this product

not good at all really delicious

1 2 3 4 6 7 8 9

2 What do you think of the odour

not at all pleasant very pleasant

1 2 3 4 6 7 8 9

3 What do you think of the taste


1 2 3 4 6 7 8 9

4 What do you think of the in‐mouth feeling


1 2 3 4 6 7 8 9

5 strength of odour

Barely perceptible very strong

1 2 3 4 6 7 8 9

6 abnormal odour


1 2 3 4 6 7 8 9

7 strength of taste


1 2 3 4 6 7 8 9

8 salty taste


1 2 3 4 6 7 8 9

9 meaty taste


1 2 3 4 6 7 8 9

10 fatty taste


1 2 3 4 6 7 8 9

11 abnormal taste


1 2 3 4 6 7 8 9

D131/D132 – 21

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Appendix 3.: Kitchen session questionnaire

Consumer number ………… Meat numbers …………………..

Just now you were present while a cook prepared a blade pork chop. We would like to ask you

to answer the following questions about the meat that you saw being prepared by the cook.

Before starting, please write down the numbers given to you by the cook in the line meat

number.

1 How delicious do you think this piece of pork will taste? not tasty at all really delicious

I think this product will be…… 1 2 3 4 6 7 8 9

2 How pleasant did you find the odour? not pleasant at all extremely pleasant

1 2 3 4 6 7 8 9

3 What did you think of the strength of the odour barely perceptible very strong

I found the strength of the odour to be 1 2 3 4 6 7 8 9

4 Did the piece of meat have the odour of pork? barely perceptible very strong

The pork odour of this piece of meat was 1 2 3 4 6 7 8 9

5 Did the piece of pork have a normal odour? very abnormal very normal

The odour of this piece of pork was 1 2 3 4 6 7 8 9

If you chose 6, 7, 8 or 9 in answering question 5, continue on to question 7.

6. If you chose 1, 2, 3 or 4 in answering question 5, why do you think the odour is abnormal?

7. Imagine that you purchased pork from your regular butcher or the supermarket and noticed

exactly the same odour while preparing it in the kitchen. Would you then serve the meat to

your family members?

□ Yes □ No

D131/D132 – 23


exactly the same odour while preparing it in the kitchen. Would you buy pork again?

□ Yes □ No


exactly the same odour while preparing it in the kitchen. Would you go the same store again?

□ Yes □ No

D131/D132 – 24

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Appendix 4.: Post test questionnaire

The information requested will be used exclusively for research and its confidentiality is guaranteed. Moreover, it is not necessary to identify yourself or give us information that you don’t need to do. Thank you in advance for your invaluable contribution to our investigation. Date: ____________________

28. Please indicate the degree to which you agree or disagree with each of the following statements about pig castration

Statements (1- Strongly disagree 9- Strongly agree)


Transportation conditions of male piglets could affect sensory quality of pig meat

I would like to see that meat from castrated pigs is labeled

High feed quality of male piglets improves sensory quality of pigmeat

It is acceptable that pig meat from non-castrated pigs is more expensive than the castrated one

Castration of male piglets is justified because it improves sensory quality of pig meat (taste and odor)

I think pig males should not be castrated, because I believe that we should not change the state of the animal

Castration of male pig is so painful that I think it shouldn’t be done

29. Considering the following options, which one do you consider as the most appropriate technique to apply? Please rank them from the MOST (1) appropriate to the LESS (5) appropriate.

Castration Types Rank

Castration without anesthesia:

Castration with anesthesia

Immunocastration

Entire pigs

Females

30. Do you know which of the previous method of pig castration is the most used in Country of research? Yes: which one?.......................................................... No

31. Are you familiar with the relationship between castration and boar taint? Yes No

D131/D132 – 25

32. In your opinion what is the relationship between castration methods, animal welfare and boar taint. (1= no effect to 9= high effect)

Castration methods Animal welfare Boar taint presence

Castration without anesthesia

Castration with anesthesia

Immunocastration

Entire pigs

Females

33. If you buy fresh pork meat with boar taint in some place, are you going to buy pork in that place again? Yes No

Previous studies indicate that individuals in general respond to surveys differently from the way they act in real life. It is quite common to find that individuals say they are willing to pay higher prices than those that they are really willing to pay. We believe that this is due to the difficulty in calculating the exact impact of these higher expenses on the household economy. It is easy to be generous when in reality one does not need to pay more in the shop.

34. ENSURING SENSORIAL QUALITY (taste and odor) of fresh pork meat from entire pig (non-castrated) implies higher costs to farmers as some controls have to be undertaken in order to remove products with unpleasant smell from the fresh meat chain. Taking into account that in Country of research the average price of pork loan is 7€/Kg, how much MORE you would be willing to pay for the pork meat to guarantee sensorial quality? €/kg (Choose from the list below)

0 0.25 0.50 0.75 1 1.25 1.5 1.75 2 2.25 2.50 2.75 3

35. You'll find a series of cards. Can you tell me in each one, which is your favorite product? (to be randomized)

D131/D132 – 26

ALCASDE, 2009 D.1.3.1 & D.1.3.2



Entire male


NO CHOICE




Could be

unpleasant




NO CHOICE


Castrated male

with anesthesia

Castrated male

without

anesthesia


Could be

unpleasant



D131/D132 – 27



NO CHOICE


Castrated male

with anesthesia

Entire male

(non‐castrated)


Could be

unpleasant




Taste and Odor

Could be

unpleasant Normal

NO CHOICE




Entire male

(non‐castrated)

Castrated male

with anesthesia


D131/D132 – 28

ALCASDE, 2009 D.1.3.1 & D.1.3.2



NO CHOICE


Could be

unpleasant


Entire male






Could be

unpleasant

NO CHOICE




Castrated male

without

anesthesia

Female


D131/D132 – 29



Castrated male

without

anesthesia

Castrated male

with anesthesia

NO CHOICE Price

7 €/kg 6 €/kg


Taste and Odor

Could be

unpleasant Normal




NO CHOICE


Could be

unpleasant


Castrated male

without

anesthesia

Female



D131/D132 – 30

ALCASDE, 2009 D.1.3.1 & D.1.3.2

D131/D132 – 31

36. Describe how it was difficult to choose between alternatives. (1- Easy to choose;………….. 9- difficult to choose)

1 2 3 4 5 6 7 8 9

37. To which degree was you sure in choosing alternatives? (1- I was totally unsure;………….. 9- I was totally sure)

1 2 3 4 5 6 7 8 9

ALCASDE, 2009 D.1.3.1 & D.1.3.2

D131/D132 – 32

ALCASDE, 2009 D.1.3.1 & D.1.3.2

Appendix 5.: Slaughterhouse protocol at IRTA

SLAUGHTERHOUSE PROTOCOL

at IRTA

1. Sampling of meat for the consumer test

2. Detection of boar taint at the slaughterhouse

LAST RIB1st VL

1. Sampling of meat for the consumer test

D131/D132 – 33

LAST RIB

It’s not desirable to have an heterogeneous cut, it’s necessary to

remove this partOK (homogeneous cut)

1st VL

LAST RIB1st VL

LAST RIBVL

LAST RIB1st VL

To have an homogeneous cut, it is necessary to remove this part

D131/D132 – 34

ALCASDE, 2009 D.1.3.1 & D.1.3.2

2nd DESTINATION COUNTRY

1st DESTINATION COUNTRY

LAST RIBVL

15 cm minimum (for 2countries)

D131/D132 – 35

APPENDIX 15 - European Commission · APPENDIX 15 Study on the ... purchasing behaviour of pork of...

Documents

Transcript of APPENDIX 15 - European Commission · APPENDIX 15 Study on the ... purchasing behaviour of pork of...